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Loaded Baked Potato Soup




Source of Recipe


Merril


List of Ingredients




4 lg. baking potatoes
½ c. butter
½ c. flour
6 c. milk
¾ t. salt
½ t. pepper
1 small onion, chopped
12 slices bacon
1½ c. shredded cheddar cheese
1 (8 oz.) carton sour cream

Recipe



Bake potatoes for 1 hour at 400° or until done. Let cool. Cut potatoes in half lengthwise and scoop pulp out in chunks and set aside. Discard skins.

Fry bacon. Remove from pan and drain on paper towels. Let cool. Crumble bacon into small bits and set aside. Sauté onion in the bacon grease until translucent. Melt butter in saucepan over low heat. Add flour and cool until smooth, stirring constantly. Cook and stir for one minute longer. Gradually add milk and cook over medium heat stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, onion, half of the bacon and 1 c. cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk, if desired, to thin. Garnish each bowl of soup with remaining bacon and cheese before serving.